Stuffed Eggplant
Have your flavorful vegetable side and eat the bowl too with this oven roasted, veggie stuffed eggplant.
Stuffed Eggplant
Have your flavorful vegetable side and eat the bowl too with this oven roasted, veggie stuffed eggplant.
Servings Prep Time
2servings 10minutes
Cook Time
60minutes
Servings Prep Time
2servings 10minutes
Cook Time
60minutes
Instructions
  1. Preheat oven to 350 F.
  2. Cut eggplant in half, then slice a perimeter 1/2 inch from the edge of the shell. Cut a grid shape in the middle, being careful not to pierce the skin. Scoop out the eggplant meat with a spoon, set the shells aside.
  3. In a large skillet, sauté onion and garlic until softened, about 5 minutes. Add the bell pepper, zucchini, eggplant meat, and tomatoes. Sprinkle in the Italian herbs. Cook vegetables until crisp-tender, about 5 more minutes.
  4. Scoop mixture back into the eggplant shells, top with cheese, then bake until shells are tender, 45-50 minutes.
Recipe Notes

This dish works great as a veggie side, but could also serve as a main with the addition of a protein rich grain or leftover chicken.